Ensure your ice cream maker's insert is properly frozen—this typically requires at least 24 hours in the freezer. Gather the saucepan, mixing bowl, and whisk.

In a medium saucepan over medium heat, combine 1 stick of salted butter, 1 cup of light brown sugar, and 1/2 cup of heavy cream. Stir continuously until the sugar dissolves, bring to a gentle simmer, and simmer for 2-4 minutes until it thickens. Remove from heat, stir in 1 teaspoon of vanilla extract, and let cool.

In a mixing bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of brown sugar, and 1 tablespoon of vanilla extract until well combined. Chill the mixture in the freezer for about 15 minutes.

Gently stir the cooled toffee sauce into the ice cream base after chilling, ensuring even distribution. Return to the freezer for another 15 minutes.

Pour your chilled mixture into the ice cream maker and churn according to instructions, typically for about 15 minutes until it reaches soft-serve consistency.

Layer one-third of the churned ice cream into a freezer-safe container, adding half of your chopped toffee. Swirl in the toffee bits and repeat the layers until all ice cream and toffee are used.

Cover the container and freeze for at least 3-5 hours to set.

Before serving, let the ice cream sit at room temperature for about 5 minutes for easier scooping.